Hot Buttered Rum Batter Mix - cooking recipe

Ingredients

1 quart French vanilla ice cream
1 lb light brown sugar
1 lb butter
1 teaspoon nutmeg
1 teaspoon cinnamon

Preparation

Place the ice cream, sugar, and butter in a large saucepan and cook over on low heat, stirring frequently, until the butter is melted and mixture is creamy and well blended.
Remove pan from heat; add cinnamon and nutmeg, and stir well. Let mixture cool.
Place the cooled batter in an airtight container and store in the refrigerator until ready to serve (or it can be kept in the freezer for up to 1 month).
To make a Hot Buttered Rum drink, place 2 tablespoons of the batter in a hot beverage mug. Add a shot of rum or brandy and 1 cup of boiling water; stir to blend all ingredients. Top with a pinch of nutmeg.